Wednesday, May 26, 2010

Cashew Noodle Salad

If you are what you eat, then I'm likely about 12% cashew noodle salad. I've been eating it for lunch at least once a week since I was a kid. The version I love so much is an old Squash Blossom (Memphis's good old locally-owned health food store) recipe that has survived the corporate takeovers and is still served at Whole Foods today. Legend has it that it was taken off the menu once, and customers protested so much that it was returned to the deli case where it belongs.

This is my version of it, which is a bit spicier than the original. I also dressed it up for dinner with a few simple tofu and mushroom skewers.

Place the first seven ingredients into a food processor and blend until smooth. Toss the cashew dressing and green onions with the cooked and cooled noodles. Garnish each serving with some whole cashews, cilantro, and more fresh green onion. This recipe makes a ton, but it keeps for a week or so in an airtight container. It tastes even better the second day. But I must warn you...this stuff is addictive. I may not even allow myself to make it anymore because I ate it all in an embarrassingly short amount of time. Seriously: watch out.

Delicious!I've made peanut noodles too many times and this is better. I used soba noodles and 1 Tbsp chili garlic sauce for the sambal. I've always seen Bragg's, but never knew what to use it for - thanks!

Awesome!! I was going to try and recreate this Squash Blossom favorite tonight. Googling recipes for inspiration I found the real deal!! Thanks from Denver (sadly, cashew noodles have not gone nationwide)

I just got home from Whole Foods, just finished some Cashew Noodle Salad. I used to get it 20 years ago when it was Squash Blossom. Still a must have if I'm in Memphis. Thanks for the recipe. I will try ASAP!!

Was really craving this today so I googled for the old 'squash blossom' recipe and found your page. I was the kitchen manager over there many years ago and used to make it all the time. I did not recognize your version so I went with mine from memory. Mine goes as follows : Tahini, cashew butter, tamari, chili paste, sesame oil, green onions, cashews Mix the first 5 over low heat into a brown paste. Pour over angelhair with green onions and cashews. Viola!(I don't know measurements, as I do mine by eye.. but approx 6 oz of cashew butter 6 oz Tahini couple of tablespoons of chili paste to lb pasta..) Not saying mine is better but just thought I would share!